Creamy Mafaldine with Lemon Ricotta, Golden Fennel, Saffron and Toasted Pistachios

Instructions

1. 1

   Bring a large pot of generously salted water to a boil for the pasta.

2. 2

   Place the saffron threads in 30 ml (2 tbsp) hot water and let them steep for 5 minutes.

3. 3

   Heat a large skillet over medium heat. Add 15 ml (1 tbsp) olive oil and the butter. Add the finely chopped shallot and cook for 2 to 3 minutes until softened.

4. 4

   Add the sliced fennel, 1/2 tsp salt, and black pepper. Cook for 8 to 10 minutes, stirring, until the fennel is tender and lightly golden at the edges.

5. 5

   Meanwhile, toast the pistachios in a small dry skillet over medium-low heat for 2 to 3 minutes, stirring often. Remove and set aside.

6. 6

   In a bowl, mix the ricotta, grated Parmesan, lemon zest, lemon juice, saffron with its soaking liquid, and 15 ml (1 tbsp) olive oil until smooth and creamy.

7. 7

   Cook the mafaldine in the boiling water according to the package directions until al dente, usually 9 to 11 minutes. Reserve 180 ml (3/4 cup) of the pasta cooking water, then drain the pasta.

8. 8

   Reduce the heat under the skillet with the fennel. Add the ricotta mixture and 120 ml (1/2 cup) of the pasta cooking water, stirring until a silky sauce forms. Add more cooking water little by little if needed.

9. 9

   Add the drained mafaldine to the skillet and toss for 1 to 2 minutes so the pasta is well coated in the sauce. Adjust with the remaining salt and more black pepper if desired.

10. 10

    Serve immediately topped with the toasted pistachios, the reserved fennel fronds, and extra Parmesan if desired.

11. 11

    If you want to warm the plates before serving, place them in a 200°F (95°C) oven for 5 minutes, then plate the pasta.